Chinese thin pancakes (Chunbing)

1. Mix the flour with the salt, pour over two thirds of the water boiling hot, stir with chopsticks, then add the remaining cold water and knead into a smooth, soft dough; cover and rest for 30 minutes.

2. Shape the dough into a log and cut into 12 equal pieces; roll each into a ball and flatten into a small disc.

3. Brush the tops of six discs thinly with sesame oil and lay another disc on each, giving 6 pairs.

4. Carefully roll the pairs out on a floured board, turning them, into thin sheets about 18-20 cm across.

5. Cook in a dry frying pan over medium heat for about 1 minute per side until they start to bubble and are lightly spotted but not browned.

6. While still hot, pull the two sheets apart at the edges and keep them warm under a clean tea towel; serve immediately.

Tip: These are what Peking duck, mu shu pork or the stir-fried vegetables of the Spring Festival are wrapped in. You can freeze the finished pancakes; steam them for 2-3 minutes before serving and they will be soft again.